• 2 tablespoon oil
• 2 tablespoon soy sauce
• 1 tablespoon mustard
• 1 clove of garlic, crushed
• rosemary
• thyme
• freshly ground black pepper
• corn starch
Method:
Mix the oil, soy sauce, mustard, garlic
and herbs together. Cover the chicken
wings with the marinade and leave to
marinate for 2 – 3 hours. Then sprinkle
with a little corn starch.
• Time in the appliance: 25 minutes
• Shelf position: 2
Place a microwave-safe dish on the base
to collect drips.
Turn after 10 minutes.
4.2 Chicken, 2 half
Ingredients:
• 1 kg whole chicken, halved
• salt
• pepper
• herbs to taste
• oil for basting
• Time in the appliance: 30 minutes
• Shelf position: 2
Place a microwave-safe dish on the base
to collect drips.
Turn after 15 minutes.
4.3 Meat loaf with herbs
Ingredients for 4 servings:
• slices of bread cut into small pieces
and softened with a little hot water
• 1 onion, finely chopped and sweated
in a little butter
• 1 clove of garlic, crushed
• 250 g minced beef
• 250 g minced pork
• 100 g roast veal
• 1 egg
• 1 teaspoon salt
• pepper
• paprika
• 1 tablespoon chopped parsley
• 1 teaspoon finely chopped rosemary
• 1 teaspoon thyme leaves
• 4 slices of bacon, for covering
Method:
Mix all the ingredients well, shape into a
meatloaf and place in a microwave-safe,
fireproof dish. Cover with slices of bacon.
• Time in the appliance: 40 minutes
• Shelf position: 2
4.4 Fish fillet in Cream Sauce
Ingredients for 4 people:
• 400 g fish fillet (brook trout or rainbow
trout)
• 20 g cooking oil
• 250 g onions, cut into rings
• 6 tablespoon crème fraîche (sour
cream)
• paprika powder, sweet
• lemon
• salt
Method:
Sweat the onions in a pan with the oil
until transparent. Then put into a
buttered baking dish.
Clean the fish fillets, drizzle with lemon,
salt and place in the dish on top of the
onion rings. Mix crème fraîche with
paprika, to taste, and pour this sauce
over the fish fillets. Salt lightly.
• Time in the appliance: 12 minutes
• Shelf position: 1
Turn the dish after half the cooking time
has elapsed.
4.5 Lemon sole rolls
Ingredients:
• 4 sole fillets
• juice of half a lemon
• salt, freshly ground black pepper
• 100 g leaf spinach, frozen, thawed
• 1 clove of garlic
• 2 tablespoon white wine
• 50 ml cream
• 1 egg yolk
Method:
Drizzle the fish fillets with lemon juice
and season with salt and pepper.
Squeeze out the spinach and season with
garlic. Cover the sole fillets with the
spinach and roll into a cylinder. Place in a
buttered baking dish ensuring that the
thin ends of the fillets are folded under.
Drizzle the rolls with white wine.
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